When I think of holiday entertaining, I picture a table full of warm, comforting bites that bring people together. That's exactly why I created this Savory Olive & Cheese Wreath. It's a stunning centerpiece that tastes as good as it looks, with a golden, flaky crust enveloping a rich, cheesy filling studded with briny olives.
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The idea came to me one December when I wanted something savory to balance all the sweet treats on my buffet. I remembered my grandmother's olive bread and decided to give it a festive twist. The wreath shape is not only beautiful but makes it incredibly easy to serve—just pull apart and watch it disappear.
This recipe is surprisingly simple, using store-bought puff pastry to keep things effortless. It's perfect for busy hosts who want to impress without spending hours in the kitchen. Whether you're hosting a holiday party or a cozy get-together, this wreath will become your new go-to appetizer.
Why You'll Love This Recipe
About the Ingredients
1 sheet (about 9×9 inches) frozen puff pastry, thawed
Use a high-quality brand like Pepperidge Farm. If you prefer, you can substitute with a sheet of crescent roll dough, but adjust baking time accordingly.
1 cup (120g) shredded mozzarella cheese
Freshly grated mozzarella melts best. You can also use provolone or a mix of Italian cheeses for more flavor.
1/2 cup (50g) grated Parmesan cheese
Use real Parmigiano-Reggiano for the best nutty flavor. If needed, substitute with Pecorino Romano for a sharper taste.
1/2 cup (75g) pitted Kalamata olives, chopped
Kalamata olives add a briny, fruity note. You can also use green olives or a mix of both; just ensure they are well-drained and patted dry.
1/4 cup (40g) chopped sun-dried tomatoes in oil, drained
These add a sweet-tart contrast. If you don't have them, roasted red peppers make a great substitute.
1/4 cup (4g) fresh basil, chopped
Fresh basil brightens the filling. In a pinch, use 1 teaspoon dried basil, but fresh is highly recommended.
1/4 teaspoon garlic powder
Adds a subtle savory depth. You can also use one small minced garlic clove, but make sure it's very fine.
1/4 teaspoon black pepper
Freshly ground is best. Adjust to taste.
1 large egg, beaten
For the egg wash, which gives a beautiful golden sheen. You can also use milk or cream for a lighter wash.
1 tablespoon sesame seeds (optional)
For extra crunch and visual appeal. Poppy seeds or everything bagel seasoning also work.
Tips & Tricks
- To prevent a soggy bottom, place a baking sheet in the oven while it preheats, then carefully slide the wreath onto the hot sheet. This helps the bottom crisp up.
- If the puff pastry gets too warm while assembling, place it in the fridge for 10 minutes before baking. This ensures the layers stay distinct and flaky.
- Don't overfill the wreath, or the filling may leak out during baking. Stick to the measurements and leave a small border around each segment.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw the puff pastry according to package instructions, but keep it cold.
2. Mix the Filling
In a medium bowl, combine the mozzarella, Parmesan, olives, sun-dried tomatoes, basil, garlic powder, and black pepper. Stir until evenly distributed.
3. Roll and Cut
On a lightly floured surface, roll the puff pastry into a 10×12-inch rectangle. Using a sharp knife or pizza cutter, cut the rectangle into 6 strips lengthwise, each about 2 inches wide.
4. Fill and Seal
Spoon the filling evenly down the center of each strip. Fold the edges of each strip over the filling and pinch the seams to seal. Gently roll each filled strip into a ball, tucking the ends underneath.
5. Arrange the Wreath
Place the balls seam-side down in a circle on the prepared baking sheet, leaving about 1 inch between them to allow for expansion. Brush the tops with the beaten egg and sprinkle with sesame seeds if using.
6. Bake to Golden
Bake in the preheated oven for 25-30 minutes, or until the wreath is puffed and golden brown. The internal temperature should reach 190°F (88°C) to ensure the pastry is cooked through. If the top browns too quickly, tent with foil.
7. Cool and Serve
Remove from the oven and let cool on the baking sheet for 5 minutes. Carefully transfer to a wooden platter. Serve warm, garnished with extra basil if desired.
Delicious Variations
Mediterranean Twist
Swap the sun-dried tomatoes for roasted red peppers and add 1/4 cup crumbled feta cheese.
Spicy Kick
Add 1/2 teaspoon red pepper flakes or 1 tablespoon chopped jalapeños to the filling.
Herb Garden
Replace the basil with 1/4 cup chopped fresh parsley and add 1 teaspoon dried oregano.
How to Store Savory Olive & Cheese Wreath
Refrigerator
Store leftover wreath in an airtight container in the refrigerator for up to 3 days.
Freezer
To freeze, assemble the wreath but do not bake. Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.
Reheating
Reheat in a 350°F (175°C) oven for 5-10 minutes until warmed through and crisp.
Frequently Asked Questions
Q: Can I use crescent roll dough instead of puff pastry?
Yes, you can substitute with crescent roll dough. The texture will be softer and more bread-like, and you'll need to adjust the baking time to about 15-20 minutes at 375°F (190°C).
Q: What olives are best for this recipe?
Kalamata olives offer a rich, fruity flavor, but you can use any pitted olive you like. Green olives, such as Castelvetrano, provide a milder taste. Just ensure they are well-drained and chopped.
Q: Can I make this wreath ahead of time?
Absolutely! Assemble the wreath, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since you'll be starting from cold.
Q: Why is my wreath not golden brown?
If your wreath isn't browning, your oven might not be hot enough. Ensure it's preheated to 400°F (200°C) and consider using the convection setting if available. Also, brush the pastry evenly with the egg wash.
I hope this Savory Olive & Cheese Wreath brings warmth and joy to your table. If you try it, let me know how it turns out in the comments below—I'd love to hear your twist!
Savory Olive & Cheese Wreath
Savory Olive & Cheese Wreath: a festive pull-apart bread with briny olives and melted cheese, perfect for holiday gatherings.
🧂 Ingredients
- 1 sheet (about 9×9 inches) frozen puff pastry, thawed
- 1 cup (120g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (75g) pitted Kalamata olives, chopped
- 1/4 cup (40g) chopped sun-dried tomatoes in oil, drained
- 1/4 cup (4g) fresh basil, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1 tablespoon sesame seeds (optional)
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw the puff pastry according to package instructions, but keep it cold.
- 2Mix the Filling — In a medium bowl, combine the mozzarella, Parmesan, olives, sun-dried tomatoes, basil, garlic powder, and black pepper. Stir until evenly distributed.
- 3Roll and Cut — On a lightly floured surface, roll the puff pastry into a 10×12-inch rectangle. Using a sharp knife or pizza cutter, cut the rectangle into 6 strips lengthwise, each about 2 inches wide.
- 4Fill and Seal — Spoon the filling evenly down the center of each strip. Fold the edges of each strip over the filling and pinch the seams to seal. Gently roll each filled strip into a ball, tucking the ends underneath.
- 5Arrange the Wreath — Place the balls seam-side down in a circle on the prepared baking sheet, leaving about 1 inch between them to allow for expansion. Brush the tops with the beaten egg and sprinkle with sesame seeds if using.
- 6Bake to Golden — Bake in the preheated oven for 25-30 minutes, or until the wreath is puffed and golden brown. The internal temperature should reach 190°F (88°C) to ensure the pastry is cooked through. If the top browns too quickly, tent with foil.
- 7Cool and Serve — Remove from the oven and let cool on the baking sheet for 5 minutes. Carefully transfer to a wooden platter. Serve warm, garnished with extra basil if desired.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.
